Tuna White Bean Salad

This tuna white bean salad is simple in the best way.

It uses a short ingredient list, but it still lands as a real lunch and not just something you settled for.

The beans make it creamy and filling, while the onion and lettuce keep it fresh and crisp.

I also like how fast it moves, because some days thats the whole selling point.

If you want a no fuss tuna salad with a little more substance, this one does the job.

Watch How to Make It

Watch the video above to see the full recipe come together.

 Why You’ll Love This Recipe

– It uses just a few ingredients and comes together very fast.
– The white beans make the salad more filling without making it heavy.
– The olive oil and vinegar dressing keeps the bowl light and clean tasting.

 Ingredients You Need

– 1/2 cup lettuce
– 1/4 cup onion
– 3 oz tuna, canned in water
– 1/3 cup canned white beans
– 1 tsp olive oil
– 1 tsp white vinegar

How to Make Tuna White Bean Salad

1. Add the lettuce, onion, tuna, and white beans to a bowl.

2. Stir the olive oil and white vinegar together in a small bowl.

3. Pour the dressing over the salad.

4. Toss the salad until coated, then spoon it into a serving bowl and serve.

The video above shows the texture and timing more clearly.

NUTRITION INFORMATION (per serving, estimated):

– Calories: 230
– Total Fat: 6 g
– Saturated Fat: 1 g
– Trans Fat: 0 g
– Cholesterol: 25 mg
– Sodium: 50 mg
– Total Carbohydrates: 17 g
– Dietary Fiber: 6 g
– Total Sugars: 2 g
– Added Sugars: 0 g
– Protein: 27 g
– Vitamin D: 0.9 mcg
– Calcium: 69 mg
– Iron: 1.8 mg
– Potassium: 460 mg

% Daily Value based on a 2,000 calorie diet. Nutrition information is an estimate and may vary.

Why This Salad Works

The white beans make the bowl feel more complete, so the salad stays simple without feeling skimpy.

The light dressing lets the tuna, onion, and beans keep their own texture and flavor.

Small Notes That Matter

– Drain the tuna and beans well so the dressing does not get watered down.
– Keep the onion sliced fairly thin, which helps it mix through the salad better.
– Toss gently so the beans stay whole.

Store the Extras

This salad can be refrigerated for up to 1 day, though the lettuce is nicest right after it is tossed.

Put the Leftover Beans to Work

If you have white beans left in the can, add them to another salad or save them for a quick toast topping the next day.

More Easy Salad Recipes

Try these next:

– Salad Nicoise with Tuna
– Green Salad with Boiled Eggs
– Tomato and Feta Salad

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